 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
|
Navy Bean Soup should be quick, EZ and available to a family of 10 or a party of 2. Serve it up with sourdough rounds, white wine and we're good to go! Ingredients:
1 tablespoon olive oil |
1 medium yellow onion |
3 celery hearts, diced |
4 (15 ounce) cans s&w white beans |
6 cups chicken broth |
5 ounces honey-roasted ham, diced |
4 russet potatoes, peeled and diced |
1/2 teaspoon salt |
1 teaspoon pepper |
1 teaspoon thyme |
1 bay leaf |
cornstarch |
water |
Directions:
1. In a large soup pot sautee onion and celery in olive oil until soft.
2. Add remaining ingredients to pot; bring to a boil. Reduce heat to simmer and continue to simmer for 45, or until potatoes are soft.
3. Thicken with cornstarch and water. ENJOY!
|
|